Award-winning Argentine steak restaurant,Gaucho has revealed the secret of its extraordinarily succulent beef: “Every steak has a love story behind it.”
The Asian flagship of the global brand, located in LHT Towerin the heart of Central, is celebrated by aficionadosand lauded by restaurant reviewers for the unforgettable succulence and flavor of its steaks.
Executive Chef for the group, Fernando Trocca explains, “What we do differently from other restaurants is that we track our product from birth. Every single steak has a love story behind it.”
“Gaucho has people working in Argentina on selecting the best beef. But for that, we first select the best beef producer. And our beef producer selects the best cattle.”
Gaucho’s promise of delivering “the true essence of Argentina,” is also steeped in the history and ecology of the fabled Argentina pampas grasslands where its beef is reared.
The story dates back to 1878 when an Aberdeen Angus bull was voted No. 1 at an exposition in Paris. This was the breed chosen by a rancher called Don Carlos Guerrero to pioneer cattle-breeding on the pampas. He brought over from England, a pure pedigree Aberdeen Angus bull called “Virtuoso” and two mares called “Aunt Lee” and “Cinderella.” To this day all beef at Gaucho descends directly from this small herd.
The pampas turned out to be perfect for raising top-class beef, thanks to adequate moisture, a mild climate, rich soil and vast terrain. The flat grasslands are ideal for muscle development, with cattle roaming freely for up to 250km prior to slaughter. They graze free-range on up to a 17 different types of fine natural grass (rather than grain), making steaks leaner with a greater complexity of flavours. The optimal balance also means they require no supplements or hormones.
Committed to producing the purest steak possible, Gaucho takes this natural quality control process a step further, sourcing only from top producers, predominantly the renowned breeder ULSA – selecting only their very best cattle.
Breeding of every animal is then tracked from birth, and slaughtered at just the right moment when marbling, the intramuscular fat, is at its prime.
Different cuts are next wet aged for at least 21 days, after being vacuum-packed, to preserve all moisture. The beef effectively ages in its own juice, with no weight loss, ensuring the steak is distinctively juicy.
Finally arriving from pampas to kitchen, the steak is cooked the Argentine way – true to a traditional uniform method devised by Gaucho’s 80 –year-old Executive Griller, Daniel Veron: lightly brushed with infused garlic and lemon corn oil, generously salted with Maldon sea salt, and sizzled on a traditional open-fire Asado Argentine grill, where it is turned only once, ensuring it retains all the rich juices.
Chef Trocca, adds, “Provenance is everything at Gaucho. We source our own meat because we won’t compromise on the authenticity of the experience.” He continues, “Passionate beef farmers in the pampas produce free-range cattle fed in the most luscious grasslands in the world, free of pesticides, which makes for extraordinary beef.”
Gaucho’s steaks are cooked to perfection on an open-fire Asado Argentine grill
CUADRIL-RUMP– Rump is the leanest of all cuts, with only 2% fat content. It has rich ‘iron’ flavour from exercise, and is recommended from blue to medium rare. If overcooked it will dry out and lose tenderness.
CHORIZO-SIRLOIN– Sirloin, from the rib number 10 up to the rump, is a very well balanced steak. It has a nice texture and a juicy crackling belt on the side. It is best medium rare and above to melt the side marbling for peak flavour. Its fat content is around 7% but that can always be trimmed.
ANCHO- RIB EYE– From the third to the tenth rib, the ancho is “the steak lover’s steak”, due to its powerful presence. Two different muscles, two different textures, all joined together by a succulent marbling running all the way through. Just as sirloin, it is recommended medium rare and above to melt the marbling and wake up the flavour.
TIRA and CINTA de ancho– Spiral cuts from the ancho, slow grilled and basted with Chimichurri, a classic Argentinian BBQ sauce.
LOMO-FILLET– From underneath the sirloin. Its main characteristic is tenderness. Served from blue to well done, as lean as the rump, but due to its lack of activity always remains tender.
PICANA-RUMP CAP– The Picaña is the top of the rump, with a similar flavour plus juicy marbling strip on the side. It is just flashed on the grill, to keep it juicy and tasty, and best served in thin slices.
TAPA DE ANCHO– Top muscle of the rib eye, marbled all way through. Juicy, flavoursome and recommended medium.
TRIO OF MEDALLIONS– Three well defined flavours and textures in one dish. Rich lean rump, juicy marbled rib-eye medallion, soft and delicate fillet.
CHURRASCOS – A trademark at GAUCHO. Marinated spiral cuts from fillet and sirloin. Chefs love it. Can’t fail.
TIRA DE ANCHO– Another spiral cut, in this case from rib eye. Slow grilled, a feast for beef lovers. Slowly grilled to maximise tenderness and basted with the unbeatable chimichurri before serving. A must try.
Gaucho Hong Kong:
Address: 5th Floor, LHT Tower, 31 Queen’s Road Central, Hong Kong
Tel: +852 2386 8090